Turkey Cheeseburger Soup

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Adapted from Skinnytaste One & Done by Gina Homolka and Heather Jones

My intention was to make a pot of this and freeze it for future meals. It was gone in 36 hours. Believe it or not, the secret is the cauliflower!

  • 1 pound lean ground turkey
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • Black pepper to taste
  • 3 1/2 cups chicken or vegetable stock
  • 2 medium potatoes, peeled and diced
  • 1 wedge of cauliflower (1/4 of a large head or 1/2 of a small head), stem attached
  • 1 3/4 cups shredded cheddar cheese

Press the Saute button on an electric pressure cooker. Add the turkey and brown the meat, breaking it into small pieces with a wooden spoon as it cooks. Drain the meat and transfer it to a dish.

In the pressure cooker (still on saute) melt the butter. Add the onion, carrots, celery and garlic. Cook, stirring, until softened. Add the flour, salt and pepper. Cook, stirring, for 1 minute. Return the turkey to the pressure cooker and add the broth, potatoes and cauliflower. Stir.

Seal and cook on high pressure for 10 minutes. Quick release and open the cooker.

Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Pour the puree into the soup and stir well. Add the cheese and stir until melted.

Quinoa Burrito Bowls

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Adapted from The I Love My Instant Pot Anti-Inflammatory Diet Recipe Book by Maryeay Flaherty (HappyHealthyMama.com)

This is a great weeknight recipe. It also makes a great lunch reheated the next day. I have added cubed cooked sweet potatoes in place of the avocado and it was yummy.

  • 2 teaspoons avocado oil
  • 1/2 medium red onion, peeled an diced (about 1 cup)
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1 cup quinoa
  • 1 cup roasted tomato and chipotle salsa (or any salsa you like)
  • 1 cup vegetable stock
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 medium avocado, peeled pitted and sliced
  • 1/4 cup sharp cheddar cheese

Press the Saute button and add the oil to the inner pot. Add the onion, salt and cumin and cook 5 minutes. Press the Cancel button.

Add the quinoa, salsa, stock and beans and stir to combine, scraping up brown bits that may be suck to the bottom of the pot. Secure the lid.

Press the Manual or Pressure Cook button and adjust the time to 5 minutes.

When the timer beeps, let the pressure release naturally until the valve drops and then unlock the lid.

Spoon the quinoa mixture into bowls and top with avocado and cheese and whatever other burrito-type toppings you might enjoy.

Makes 4 servings.

Chicken Fajita Pasta

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Adapted from Skinnytaste One and Done by Gina Homolka and  Heather K. Jones

  • 1 pound thin-cut boneless chicken breasts, cut into 3/4-inch pieces
  • 1 1/2 teaspoons ground cumin (divided)
  • 1 teaspoon sweet paprika (divided)
  • 1/2 teaspoon chili powder (divided)
  • 1/2 teaspoon garlic powder (divided)
  • 1 teaspoon kosher salt (divided)
  • 3 teaspoons olive oil (divided)
  • 1 cup chopped onion
  • 1 large red bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 cups vegetable stock
  • 1 10-ounce can diced tomatoes with green chiles
  • 7 ounces celentani or other corkscrew/elbow pasta
  • 1/2 cup sour cream
  • 2 sliced Haas avocados
  • Chopped scallion (optional)
  • Chopped fresh cilantro (optional)
  • Shredded cheddar cheese (optional)

In a large bowl, combine the chicken with 1 teaspoon of the cumin, 1/2 teaspoon of the paprika, 1/4 teaspoon of the chili powder, 1/4 teaspoon of the garlic powder, and 3/4 teaspoon of the salt. Toss to coat.

In a Dutch oven or large pot, heat 2 teaspoons of the olive oil over high heat. When the oil is very hot, add the chicken and cook, stirring, until browned and cooked through, 5 to 6 minutes. Transfer to a plate.

Reduce the heat to medium and add the remaining 1 teaspoon olive oil. When the oil is hot, add the onion and peppers along with the remaining 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon chili powder, 1/4 teaspoon garlic powder and 1/4 teaspoon salt. Cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring, until fragrant and well-combined, about 30 seconds. Transfer to the plate of chicken.

In the same pot, combine the broth, tomatoes and uncooked pasta. Stir well and bring to a boil. Cover, reduce heat to medium-low and cook until the pasta is tender and most of the liquid is absorbed, about 15 minutes. Return the chicken and vegetables to the pot, stir well and cook until heated through, about 3 minutes. Remove the pot from the heat and stir in the sour cream.

To serve, spoon 1 1/2 cups into bowls and top each with avocado and other toppings of your choice.

Fluffy Chocolate Mousse Pie

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Adapted from geniuskitchen.com and snackworks.com

CRUST

  • 18 Oreo Cookies (mint or regular)
  • 3 Tablespoons butter, melted

FILLING

  • 1 (1/4 ounce) package unflavored gelatin
  • 2 Tablespoons cold water
  • ¼ cup boiling water
  • 3/4  cup sugar
  • ½ cup unsweetened cocoa
  • 2 cups (1 pint) cold whipping cream
  • 2 teaspoons vanilla extract
  • Whipped cream (homemade or in the can), chocolate syrup and/or bittersweet chocolate pieces for garnish

Crush Oreos into crumbs by placing them into a Ziploc bag and rolling with a rolling pin, or by using a food processor.  Add melted butter and mix thoroughly.

Press crumb mixture on the bottom and up the sides of a 9-inch deep-dish pie plate. Set aside.

In  small bowl, sprinkle gelatin over cold water. Let stand for 2 minutes.  Add boiling water; stir until gelatin is completely dissolved. The mixture will be clear.  Allow the mixture to cool.

In a large bowl, using a whisk, thoroughly mix sugar and cocoa.  Add whipping cream and vanilla. Beat on medium speed, scraping bowl frequently, until the mixture becomes stiff.

Add gelatin mixture; beat until well-blended.

Spoon filling into crust.  Refrigerate for 3 hours.  Garnish as desired.

Tuscan Mashed Chickpeas

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Adapted from Ina Garten’s Barefoot Contessa; Foolproof, 2012. Ina says it’s even  better when you make this in advance.

  • 2 (15.5 ounce) cans chickpeas
  • 1/2 cup chicken stock (I use Kitchen Basics brand)
  • 3 tablespoons good olive oil, plus extra for serving
  • 2 ripe medium-size tomatoes, seeded and small diced (I used a package of grape tomatoes, coarsely chopped, not seeded)
  • 2 garlic cloves, minced
  • 1/4 cup freshly grated Parmesan cheese
  • 3 tablespoons minced fresh flat-leaf parsley
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper
  • Grilled country brad for serving (I sliced French bread and toasted it under the broiler.)

Pour the chickpeas into a colander and rinse them under cold running water. Drain well. Place the chickpeas in the bowl of a food processor fitted with the steel blade. Add the chicken stock and pulse until the chickpeas are coarsely chopped, but not pureed.

In a medium (10-inch) sauté pan, heat 3 tablespoons of olive oil over medium heat. Add the tomatoes and sauté for 3 to 4 minutes, until the tomatoes are softened. Add the garlic and cook for 1 minute more. Add the chickpeas, stirring to combine with the tomatoes and garlic. Cook for 5 minutes, stirring occasionally, until heated through. Off the heat, stir in the Parmesan, parsley, lemon juice, 2 teaspoons salt and 1 teaspoon pepper and taste for seasonings. Pile in a serving bowl, drizzle with olive oil, and serve warm or at room temperature with shards of grilled (or toasted) bread.

Serves 6-8.

Creamy Slow Cooker Chicken Stew

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  • 3 stalks celery, coarsely chopped
  • 3 large carrots, sliced
  • 1 medium onion, chopped
  • 8 ounces mushrooms, halved and sliced
  • 1 ½ pounds , boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 (14-ounce) can cannellini beans
  • 3 cups chicken stock
  • 1 cup frozen peas, thawed
  • 2 handfuls of baby spinach, coarsely chopped
  • 2 packages (5.2 ounces each) Boursin cheese with garlic and herbs, quartered

Put first 7 ingredients in a 6-quart slow cooker. Cook on low for 5 ½ hours.

Raise heat to high. Add peas and spinach. Cook for an additional 20-30 minutes.

Turn off heat, add cheese and stir until melted.

Easy Brisket

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Adapted from Barefoot Contessa Parties! copyright 2001 by Ina Garten.

  • 5  pounds (or so) beef brisket, very well trimmed of fat
  • 6 medium yellow onions, peeled and sliced
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon minced garlic (4 cloves)
  • 2 teaspoons dried oregano leaves
  • 1 pound carrots, peeled and cut into 2-inch chunks
  • 8 stalks celery, cut into 2-inch chunks
  • 6 dried bay leaves
  • 1 (46-ounce) can tomato juice or low-sodium V8 juice.

Preheat the oven to 325° F.

Place half of the sliced onions in the bottom of a heavy roasting pan.  Place the brisket on top of the onions. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, remaining onions, and bay leaves on the brisket and pour in enough juice to come about 3/4 of the way up the meat and vegetables (in my roasting pan, that’s the whole can). Cover the top of the pan with 2 sheets of parchment paper, then with a sheet of heavy-duty aluminum foil.  Seal the edges well.

Bake for 4 hours, or until the meat is tender. Remove the meat from the pan and slice it against the grain. Remove the bay leaves and discard.  Put the vegetables, with sauce into a food processor with a steel blade.  Process until you get a chunky sauce.  Place the sliced meat in a 13×9 pan.  Pour in enough sauce to cover the meat.  There will be sauce left over that can be used for pasta or for use in other recipes.

At this point, you can refrigerate or freeze the brisket until ready to use.  (If you freeze it, thaw it overnight in the refrigerator before reheating.) When ready to serve, heat the brisket in a 325° oven for 30 – 45 minutes, until the meat is heated through and the sauce is bubbly.

Serves 6 people, with leftovers.

NOTE: We think this is even better when prepared ahead and frozen for future use.

Team Chiswitz Award-Winning Latkes

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Want to cook latkes like the reigning champions of  the Congregation Shir Tikvah Latke Cookoff (2012)?  Just follow these instructions an amaze yourself!

  • 10 medium russet potatoes (about 4 pounds)
  • 2 medium yellow onions
  • 3 large or extra large eggs
  • 1/4 cup flour
  • salt and white pepper to taste
  • plenty of vegetable oil

First things first: If you have never fried latkes before, you need to know that, while they are delicious to eat, cooking them can make your house smell like oil and onions. For days. Take a few minutes before you start to make sure that nobody’s coat is hanging in the kitchen (unless you want to wash it), that closet doors are closed, and that you are wearing clothes that can be easily laundered. Also, be prepared for a thorough clean-up afterward.

OK, now you’re ready: Wash potatoes thoroughly.

Beat the eggs in a large mixing bowl.

Line a medium-sized mixing bowl with cheesecloth.

Using the grating blade of a food processor or a hand grater, grate potatoes and onions. It’s helpful to alternate them for easier mixing later. After you have grated a food-processor-bowlful, transfer grated potatoes/onions to the cheesecloth-lined bowl. Gather the cheesecloth up into a bundle. Twist the top to form a ball.  Squeeze as much liquid as you can from the potato/onion mixture.

IMG_0842

When no more liquid comes out, remove from cheesecloth and transfer to large bowl with eggs. Repeat with remaining onions and potatoes until all have been grated and squeezed. You may need to replace the cheesecloth.

Combine eggs with potato/onion mixture. It may be easiest to use your  hands here.

Sprinkle flour, salt and pepper over egg/potato mixture. Mix thoroughly to combine all ingredients.

Heat 1/2 – 3/4” of vegetable oil in a large skillet. We use an electric skillet set at 350 degrees, but a good skillet on the stove will do as well.  Our standard electric skillet uses about 22 ounces of oil per recipe. Drop a piece of potato into the oil. When it sizzles, the oil is ready.

Form potato mixture into patties and carefully place in oil. Fry to desired brownness, turn over and fry the other side. If you are going to be freezing the latkes, it’s a good idea to under-cook them a little, as they will get browner when they are reheated later.

Repeat until all of the batter is used up. No need to change oil between batches.

Transfer cooked latkes onto a plate lined with several layers of paper towel to drain. If serving right away, transfer to a serving plate and enjoy! They are delicious served with applesauce and/or sour cream on the side.

Freezing instructions:  Line two cookie sheets with paper towel. Set a cooling rack over each cookie sheet. When the latkes on the plate are cool enough to handle, transfer them to one of the racks. When they have cooled completely, transfer them to parchment-lined cookie sheets. It is OK to place two layers on a sheet, with parchment in between the layers. Cover tightly with aluminum foil and place them in the freezer. If you do not wish to store them on cookie sheets, they can be transferred to freezer bags or other containers once they are frozen solid. When it’s time to reheat, remove the foil, place latkes on a cookie sheet (if they aren’t already on one), let them sit out while you heat the oven to 450 degrees, then bake  for 8 minutes or so until hot and brown.

NOTE: Latkes do not keep very well in the refrigerator. If you are going to hang on to them, it’s best to freeze them.

IMG_0843Here are some latkes getting ready for the freezer. Note that they are slightly under-cooked.

Makes about 25 latkes.

I don’t recommend doubling the recipe, as it becomes difficult to handle and keep the potatoes in good shape. If you need more than 25 latkes, make additional recipes from the beginning, starting with fresh oil each time.

Toasted Pumpkin Seeds

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  • 2 cups raw pumpkin seeds
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 tablespoons butter, melted
  • 1 1/4 teaspoons seasoned salt

Preheat the oven to 250 degrees F (120 degrees C).

Rinse the pumpkin seeds and pat dry. Place them in a bowl. Add the Worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. Spread out in an even layer on a baking sheet.

Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.